The Old Manse of Blair, a privately-owned five-star boutique hotel and award-winning destination restaurant nestled in the heart of Highland Perthshire at the gateway to Cairngorms National Park, is excited to announce the appointment of renowned chef Scott Davies as the new Executive Head Chef.
Voted one of the top Highland hotels by The Sunday Times, The Old Manse of Blair is poised for an exciting culinary evolution under Scott’s leadership.
Scott brings with him a wealth of experience from his esteemed role at the world-renowned Three Chimneys Restaurant with Rooms on the Isle of Skye, where he spent nine transformative years shaping its cuisine, team, and ethos.
A highly motivated and innovative chef, Scott’s career has taken him to senior positions in top Scottish restaurants and hotels such as Glenapp Castle, and even as far afield as The Point Restaurant in Melbourne.
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At the age of 29, Scott became the third head chef in the 32-year history of The Three Chimneys. His nine years of experience on Skye gave him the opportunity to champion the island’s incredible local larder, working with nature and the changing seasons to shape menus with provenance.
Scott and his family have now relocated from Skye to Perthshire. His love for the outdoors, instilled through a childhood spent playing rugby, has given him a deep appreciation for nature and the bounty it offers.
Scott commented:“I’m excited to bring a strong sustainability ethos to The Old Manse of Blair. Perthshire is Scotland’s heartland, with stunning woodlands, local farms, and wild rivers.
“The landscape alone is unforgettable, and we hope to make your culinary experience equally memorable, a true testament to this incredible location.”
Scott’s experience and those who have influenced him drive him to honour every ingredient that graces his menus.
He is committed to using every part of the animal, showcasing the hard work of farmers, growers, brewers, foragers, and fishermen while promoting respect for the animal and minimizing waste.
His expertise in butchery and understanding of the seasonal lifecycle will shape a kitchen team ethos rooted in knowledge sharing and personal growth. Scott added:
“Being a chef is more than just a job; it’s a lifestyle, one that involves your whole family. Sustainability is central to my approach—using seasonal, local ingredients. We have an incredible natural larder on our doorstep.
“Why fly something in from across the world when locally grown, wonky-looking fruit and vegetables are bursting with flavour and nutrients.
“Living off the land and foraging in our local area brings immense rewards that are reflected in our menus and lifestyle.”
Scott’s debut Autumn menu showcases his connection to nature and celebrates Scotland’s finest seasonal ingredients, carefully sourced from local suppliers.
Highlight dishes include: Wasted Degrees Amber rye and seeded sourdough, paired with Larch butter and blackthorn sea salt
- Rossie Ochill Partridge served with garden carrots and a Cullisse Highland Rapeseed & cider butter sauce.
- Benalder Cairngorms Glencalvie Red Deer accompanied by Haggis, Scottish brambles, Jerusalem artichoke, and honey berry wine from Cairn O’Mohr Winery.
- Atholl Brose Parfait featuring Scottish Bee Company blossom honey, Blair Athol whisky, and Barrie Culbeggie Farm raspberries.
Commenting on Scott’s appointment, Anne Macdonald, owner of The Old Manse of Blair, said: “We are thrilled to welcome Scott Davies to The Old Manse of Blair.
“His deep knowledge and passion for Scotland and the Highlands are beautifully reflected in his menus. With my own Hebridean roots, it has been a true meeting of minds to collaborate with an Executive Head Chef who shares an authentic love for Scottish produce.
“The Orangery at The Old Manse of Blair is a destination restaurant renowned for excellence, as an independent property, we drive all decisions which gives us the flexibility to expand our menus and suppliers.
“Our guests will undoubtedly enjoy Scott’s exceptional culinary expertise and dedication to his craft, his appointment marks an exciting new chapter for the restaurant.”
The Old Manse of Blair in Blair Atholl not only boasts a 5-star restaurant in The Orangery, which is open to the public as well as residents, but also offers accommodation that combines traditional excellence with modern luxury.
Built in 1828 and lovingly renovated, guests can expect rich, immersive interiors within the mansion house, alongside contemporary stable accommodations, luxury walled garden rooms, and a renovated railway cottage within its 10-acre grounds.
Blair Atholl is a small and picturesque village in Perth and Kinross, close to Dunkeld and Pitlochry. With a rich history and stunning scenery, the village’s most famous attraction is Blair Castle, which dates to the 13th century and sits within the 140,000-acre Atholl Estate.
For more information, visit the /theoldmanseofblair.com or to book, email reservations@theoldmanseofblair.com or call 01796 48
